2. Cut the top off a whole head of garlic. Place cut side up on a medium piece of foil. Drizzle 1/2 tsp olive oil on the garlic head. Fold foil up on all sides; seal. Bake on the oven rack for 40 minutes. [Roasting the cloves in the casing ensures maximum flavor!]

3. Remove garlic from foil and squeeze roasted garlic cloves out of husk into a small bowl. Add 1 tsp olive oil and blend well.

4. Place fish on baking dish coated with cooking spray. Spread roasted garlic evenly over each fillet. Sprinkle each fillet evenly with Parmesan cheese and season with paprika, pepper and salt (optional).

I think you could use cod, whitefish, snapper and yes, even orange roughy with this recipe.

First time roasting garlic. Talk about easy, as well as a fragrant aroma throughout the house (that is, as long as you like garlic). And as for removing the cloves, it is as easy as the recipe says - you just squeeze the bulb and out they come.

Ok, I mixed the parmesan cheese, paprika, pepper and a very small amount of salt together. It's all going on the fish so why not make it easier?

Because my fish was still partially frozen, it took about 10 minutes longer in the cooking time.

As for the potatoes: I placed the cut halves on foil, drizzled a little olive oil, rosemary, dill & coarse salt on them. Sealed the foil, put them in the oven the same time I put the garlic in and voilà, they were ready the same time the fish was done.

Whether you are newly diagnosed or a seasoned Type 2 Diabetic, welcome.

For me it'll be five years since being diagnosed, and I don't mind saying maintaining a diabetic-friendly diet 24/7 "just ain't no walk in the park" to put it bluntly. Example - I was out in California at Disneyland shortly after being diagnosed. My friends and I were hungry so we headed over to Downtown Disney. As we were about to choose a restaurant, my dear friend, Jonathan, turned to me and asked "So what can you eat?" My response, "Food."

Yes, everyone had a rather good laugh. And you should too.

It is true, you do have to be more aware of what you eat. But, diabetes management has come a LONG way from even 15 years ago. Now, you can have a small amount of REAL sugar, as long as you factor it in with the rest of your meal's total carbs.

So the reason for this blog? My close friend, Teena, knows that I've been recently trying different diabetes recipes. When I invited her to join us for dinner, she asked "Why don't you do a blog and share these recipes? Give the REAL scoop on whether to bother, changes required or if it's a keeper." I had already been posting a short snip-it and pic of the dish/dessert on Facebook with positive input from friends. So, this just seemed to be the next logical step.

So with that, here's to eating not only food, but REAL guilt-free comfort foods (yes you really can use the words "guilt-free" and "comfort foods" together) and desserts (honestly). Ready?